You may have heard of yellow rice, turmeric is the spice that creates the color, and you can find many variations of this “yellow rice” in many cultures. Today we are going to share our version, the Creole Creed way of making yellow rice the taste is extraordinary and you will surely know that this dish is influence by all of our ancestors. You can serve this alongside your favorite baked, grilled or broiled meat or seafood. Once you make this rice, plain old white rice just won't do.Read More
Mussels happen to be in season now, actually you can catch them in any month that has an “R” in its name. Make sure you select the ones that are completely closed shut, if you find that an opened mussel made its way into the bag throw it out because it’s already dead. My go to recipe for preparing these scrumptious little delights usually consist of making a pot liquor made of wine, broth, a load of garlic, shallots, peppers, tomatoes, some sausage, maybe some mushrooms & potatoes, spiced up real nice with oregano, thyme, cayenne pepper, and parsley then bathing them in this deliciousness until they pop open and serving with garlic sourdough loaf on the side.Read More
In our household, there’s nothing like a nicely golden battered piece of basa or catfish on Friday. We can eat fish anytime of the week, but for some reason Friday seems to be that day that it tastes especially good.
Coming from a catholic culture, many Creoles can attest to the tradition of coming together on a Friday night to break fish, and eat potato salad, maybe even barbecued ribs, and drink of kool aid on the side (the kool aid is of course optional). Perhaps it was God that made the day especially set up to enjoy the end of the working week with some succulent fried fish.Read More